Description
This Crockpot Chicken Enchilada Casserole is a flavorful, easy-to-make dish that combines tender chicken, spicy enchilada sauce, black beans, green chiles, and cheese cooked slowly to perfection. With minimal prep and the convenience of slow cooking, it’s a perfect comforting meal for busy days or family dinners.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 pounds chicken, cubed
- 1 tablespoon or 1 ounce packet low-sodium taco seasoning
Main Ingredients
- 28 ounces enchilada sauce
- 7 ounces green chiles
- 15 ounces black beans, drained
- 1/2 cup chopped yellow onion
Cheese and Tortillas
- 2 cups Mexican cheese, shredded
- 8 small corn tortilla shells, torn
Garnish
- 3 tablespoons chopped cilantro
Instructions
- Season the Chicken: Add the cubed chicken to the crockpot and sprinkle the taco seasoning evenly over the top. Stir gently to ensure that the chicken is fully coated with the seasoning.
- Add the Sauce and Vegetables: Pour in the enchilada sauce, then add the green chiles, drained black beans, and chopped yellow onion to the crockpot. Stir together to combine all ingredients.
- Slow Cook: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours until the chicken is cooked through and tender.
- Add Cheese and Tortillas: Stir in 1 cup of shredded Mexican cheese along with the torn corn tortillas until well combined throughout the mixture.
- Top with Cheese: Sprinkle the remaining 1 cup of cheese evenly over the top of the casserole. Cover the crockpot again.
- Finish Cooking: Continue cooking on low for an additional 20 minutes or until the cheese has melted and the tortillas have softened, creating a cheesy, cohesive casserole.
- Garnish and Serve: Before serving, sprinkle the chopped cilantro over the casserole for a fresh pop of flavor.
Notes
- Use low-sodium taco seasoning to control the salt content.
- Torn corn tortillas absorb the sauce and add texture to the casserole.
- For a spicier casserole, use a hot enchilada sauce or add jalapeños.
- This dish can be made ahead and reheated; just add fresh cilantro before serving.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 90 mg
